~ A Blog about our Family Recipes

Spicy Stir-Fried Chinese Long Beans

Here’s another one from my goto lady for Korean recipes, Seonkyoung Longest. It’s an easy and very tasty dish. The recipe below is unmodified from her original one which you can find here.

In my notes, I let you know about some of the changes I’ve done to the recipe. How I change it depends upon what I’m hungry for and what the spicy beans will be served with. It’s a versatile recipe. So, get in here and give it a go!

1 lb long beans, cut into 2-inches long (You can substitute green beans)

¼ cup chicken stock

Instructions

In a small mixing bowl, combine all the ingredients for the sauce. Set aside.

Heat a wok over high heat, add oil and bacon. Cook the bacon until the edges are crispy and enough fat has released.

Add chopped garlic and shallot. Stir fry for 30 seconds to 1 minute or until you can smell the fragrance.

Before the garlic and shallots burn, pour in the sauce mixture. Stir fry all together for 30 seconds to 1 minute. Be careful not to burn the sauce.

Add long beans and chicken stock. Now, cover with a lid and let them steam for 5 to 6 minutes. Stir occasionally. If don’t have a lid for your wok, add additional ¼ cup water. Stir fry for 5 to 6 minutes or until all the moisture’s evaporated.

Serve on a serving plate and enjoy! I recommend serving with my Zesty Prime Ribs and Honey Butter Smashed Potato!

Notes

The oyster sauce and Chinese chili sauce can normally be found at most decent sized grocery stores. And, yes, Wal*Mart carries them as well.